Tofu Almond Nori
Ingredients:
1 bar extra firm tofu cut in 6-8 slices
1 sheet Nori sea weed paper - cut 6 - 8 (1/2"wide strips)
2 TPSPNS Almond butter or Sunflower seed butter
2 TBSPNS Chick pea miso
1/2 teaspoon Coconut nectar
Liquid aminos to taste
coconut oil
Directions:
Bake slices of tofu in oven with coconut oil in bottom of pan and liquid amino drizzled over the top for 20 minutes at 350 degrees.
Cool Tofu.
Lay tofu slices on a dry work surface.
Mix almond butter, miso and coconut nectar together creating a thick paste.
Spoon and spread over 3 slices if you sliced 6 slices. (8 slices is 4)
Place other 3 slices on top of the one with the mixture.
Once assembled, get a small bowl of water to dip finger tips into. Take Nori strip and wrap around the middle of the tofu butty holding the sandwich together. Now dip your finger into water and wet loose end of Nori to seal.
1 bar extra firm tofu cut in 6-8 slices
1 sheet Nori sea weed paper - cut 6 - 8 (1/2"wide strips)
2 TPSPNS Almond butter or Sunflower seed butter
2 TBSPNS Chick pea miso
1/2 teaspoon Coconut nectar
Liquid aminos to taste
coconut oil
Directions:
Bake slices of tofu in oven with coconut oil in bottom of pan and liquid amino drizzled over the top for 20 minutes at 350 degrees.
Cool Tofu.
Lay tofu slices on a dry work surface.
Mix almond butter, miso and coconut nectar together creating a thick paste.
Spoon and spread over 3 slices if you sliced 6 slices. (8 slices is 4)
Place other 3 slices on top of the one with the mixture.
Once assembled, get a small bowl of water to dip finger tips into. Take Nori strip and wrap around the middle of the tofu butty holding the sandwich together. Now dip your finger into water and wet loose end of Nori to seal.
